Spicy Orange Salmon Crudo Recipe
This Spicy Orange Salmon Crudo is a vibrant and fresh dish featuring sushi-grade salmon cured briefly with a sweet and salty mixture, then coated with toasted sesame seeds. It is elegantly dressed with a zesty and spicy orange sauce, complemented by dollops of a rich Sesame Nori Mayo, and topped with fresh Serrano and Fresno peppers along with chives for a delicious balance of heat, acidity, and creaminess. Perfect as a light appetizer or a stylish starter, this no-cook method highlights the pure flavors of the salmon with an exciting spicy citrus twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Halal
Ingredients
Salmon and Cure
- 8–10 oz sushi grade salmon
- 3 tbsp kosher salt
- 1 tbsp cane sugar
Honey-Tamari Mixture
- ½ tsp honey
- ½ tsp tamari
Sesame Seed Coating
- 2 tbsp black sesame seeds
- 2 tbsp toasted sesame seeds
Toppings
- Chives, chopped, to taste
- 1 Serrano pepper, sliced, to taste
- 1 Fresno pepper, sliced, to taste
Sesame Nori Mayo
- 1 tbsp black sesame seeds
- 1 tbsp toasted sesame seeds
- 3 small toasted nori squares
- 1 tsp cane sugar
- ½ tsp MSG
- ⅓ cup Japanese mayonnaise
- 1 tsp sesame oil
- 1 ½ tsp miso paste
Spicy Orange Sauce
- 1 orange (zest and juice)
- 1 tbsp salsa macha (or chili crisp)
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- ½ tsp agave syrup
Instructions
- Cure the Salmon: Mix kosher salt and cane sugar together. Place the salmon on a wire rack over a baking sheet and sprinkle the salt and sugar mixture evenly over both sides. Refrigerate for 15-30 minutes to cure and slightly firm the fish.
- Prepare Honey-Tamari Mixture: In a small bowl, mix together ½ tsp honey and ½ tsp tamari until combined. Set aside for later use.
- Mix Sesame Seeds: On a plate, combine black and toasted sesame seeds for coating the salmon after curing.
- Rinse and Coat Salmon: After curing, rinse the salmon thoroughly to remove the salt/sugar mix, then dry well with paper towels. Brush both sides of the salmon with the honey-tamari mixture and then press the fish into the sesame seed mix to coat evenly. Set aside.
- Make Sesame Nori Mayo: Using a mortar and pestle, coarsely grind black sesame seeds, toasted sesame seeds, toasted nori squares, MSG, and cane sugar to make a coarse paste. Transfer to a bowl and mix in Japanese mayonnaise, sesame oil, and miso paste until creamy and well combined.
- Make Spicy Orange Sauce: In a bowl, whisk together the orange zest and juice, salsa macha, rice vinegar, soy sauce, and agave syrup. This sauce will later be strained.
- Slice Salmon: Slice the coated salmon into about ½-inch thick pieces, ready for plating.
- Assemble and Serve: Using a mesh strainer, strain the spicy orange sauce onto the serving plate. Neatly arrange the sliced salmon over the sauce. Top each slice with a dollop of sesame nori mayo, then garnish alternately with Serrano and Fresno pepper slices on the mayo dollops. Sprinkle chopped chives evenly over the dish. Serve immediately.
Notes
- Ensure you use sushi-grade salmon for safety, as this recipe involves minimal curing and no cooking.
- Adjust the amount of Serrano and Fresno peppers to control the spice level according to your preference.
- The curing step helps firm the salmon and balance its flavors but should not be done for too long to maintain its texture.
- Toasted sesame seeds intensify the nutty flavor; toast them gently if making at home.
- MSG enhances umami flavor but can be omitted if preferred.
- Use a fine strainer to remove solids from the spicy orange sauce for a smooth presentation.
Keywords: salmon crudo, spicy orange sauce, sushi-grade salmon, sesame nori mayo, no-cook fish recipe, fresh salmon appetizer, Japanese fusion, raw salmon dish
Find it online: https://kitchenbyclara.com/spicy-orange-salmon-crudo-recipe/
